Cuisinart TOB-60 Series - Manual (Page 21)

20
1 teaspoon ground cinnamon
¼ teaspoon table salt
6 tablespoons unsalted butter, melted
1½ pounds apples, peeled, cored, quartered and cut into 1 /
4
-inch
slices*
1 tablespoon fresh lemon juice
½ cup dried cherries
¼ cup raisins
½ cup granulated sugar
2 tablespoons honey
1 teaspoon pure vanilla extract
Preheat the Cuisinart ® Convection Toaster Oven Broiler to 350ºF on the
bake setting with the rack in position A . Lightly coat an 9-inch square bak-
ing dish with cooking spray .
In a medium bowl, combine the oats with the brown sugar, flour, cinnamon
and salt . Add the melted butter and stir until the mixture is evenly moist-
ened . Use your fingers to pinch the mixture into large crumbs; reserve .
In a medium bowl, toss the sliced apples with the lemon juice, cherries, rai-
sins, granulated sugar, honey, and vanilla . Spoon the apple mixture evenly
into the prepared baking dish . Sprinkle evenly with the reserved crumb
mixture .
Bake in the preheated oven for 35 to 40 minutes, until the apples are ten-
der and the filling is bubbling . Let rest for 20 to 30 minutes before serving .
Serve warm or at room temperature with vanilla ice cream, frozen yogurt, or
freshly whipped cream .
* For ease in slicing, use the Cuisinart ® Food Processor fitted with the
4 mm slicing disc .
Nutritional information per serving:
Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g • chol. 25mg
• sod. 75mg • calc. 25mg • fiber 5g
Bittersweet Espresso Brownies
Makes 16 brownies
½ cup chopped walnuts
nonstick cooking spray
¾ cup unsalted butter, cubed
4 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
3 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoons instant espresso
2 teaspoons pure vanilla extract
¾ cup unbleached, all-purpose flour, plus more for dusting pan
¾ teaspoon table salt
Preheat the Cuisinart ® Convection Toaster Oven Broiler to 400°F on the
bake setting with the rack in position B . Line the baking pan with aluminum
foil . Spread the walnuts on the prepared pan and toast for 2 to 3 minutes,
or until fragrant and lightly browned . Cool to room temperature . Reduce
oven temperature to 375°F and move the rack to position A .
Coat a 9-inch baking pan with nonstick cooking spray; lightly dust with
unbleached, all-purpose flour . Reserve .
Add the butter and chocolates to a heatproof bowl and place over a pot of
simmering water . Once both are almost completely melted, set aside to
cool to room temperature . Reserve .
In a large mixing bowl, beat eggs with a Cuisinart ® Hand Mixer until light-
ened, about 30 seconds . Add the sugars and beat until light and thickened,
another 30 seconds to 1 minute . Add instant espresso and vanilla; beat
until well combined . Add flour and salt; mix until just incorporated . Gently
fold in toasted walnuts .
Pour into prepared pan . Bake for about 35 minutes, or until edges are dry .